You may have heard of imitation crab, eaten it, and liked it, but you may not really know what it is or how to cook with it. If you like to eat at Asian restaurants, you’ve probably had a lot of fake crab, even if you’ve never bought a pack and tried to use it in a recipe. The tasty food was first created in Japan in the 1970s as a cheap seafood-based alternative to crab meat. That was then, and now it’s used in California rolls, salads, and stir-fries all over the world for restaurants and homes.
Yes, its right there in the name: Its not actually crab meat. But what is it? How do you cook with it? How do you store it? Should people with allergies stay away? We’ll talk about everything you need to know about cooking imitation crab so you can start using this useful and tasty ingredient in your kitchen.
Imitation crab meat also known as surimi is a popular seafood product made from fish that has been pulverized and shaped to resemble real crab meat. It is commonly used in sushi rolls, seafood salads, crab cakes, dips and more. Many people wonder if you need to cook imitation crab meat before eating it. The answer depends on how you plan to use it.
How Imitation Crab Meat Is Made
To understand if and when imitation crab needs additional cooking, it helps to know how it is made. The process starts with minced fish, usually pollock or cod. The fish is washed to remove bones, skin and fat. It is then pulverized into a dough-like paste called surimi.
Surimi is mixed with ingredients like salt, sugar, sorbitol, egg whites and starch. Flavorings like crab extract or shellfish juices are added to make it taste like real crab. Coloring agents give it the distinctive reddish-orange hue.
The surimi mixture is then formed into various shapes and heated. This pre-cooks the imitation crab meat. It is then sealed into packages while still hot. This pasteurization process gives it a decent shelf life.
Does Imitation Crab Meat Require Additional Cooking?
In most cases, imitation crab does not need a lot of extra cooking. Since it is already heated during manufacturing, it is safe to eat straight from the package. However, heating it again can enhance the flavor and texture.
Here are some guidelines for cooking imitation crab meat
-
For cold preparations like seafood salad or sushi, it can be used straight from the package Just make sure it hasn’t expired.
-
To serve imitation crab meat warm as an appetizer or entree, quickly steam, sauté or bake it for 5-10 minutes until heated through. Avoid overcooking it.
-
For hot dips and spreads, imitation crab can be folded in raw, but heating it together with other ingredients yields better results.
-
For crab cakes or stuffings, briefly cooking the imitation crab meat helps bind the ingredients together. But take care not to cook it for too long.
-
Add imitation crab to soups, noodle dishes and stir fries during the last few minutes of cooking so it doesn’t get overdone.
So in short, additional cooking is not strictly necessary from a food safety standpoint. But heating it for a brief time often improves the taste and makes it easier to incorporate into recipes. Just be careful not to cook imitation crab for too long or it can become stringy and mushy.
Tips for Cooking Imitation Crab Meat
Follow these tips to get the best results when cooking imitation crab meat:
-
Warm it gently using steam, sautéing, baking or microwaving. Avoid boiling it in water which can make it watery.
-
Cook just until heated through, about 5-10 minutes max. Test a piece to ensure it is hot but still tender.
-
Stir fry imitation crab in a little oil or butter over medium-high heat for 2-3 minutes. Toss frequently to prevent sticking.
-
Bake at 375°F for 8-10 minutes. Baste with butter or oil halfway through. Don’t overbake.
-
Microwave on 50% power in 30 second bursts, testing until heated through. Keep time short to prevent toughening.
-
Add to soups, noodles and rice dishes during last 3-5 minutes of cooking time.
-
Be extra careful when deep frying. Fry briefly at 350°F until just lightly golden, not dark brown.
-
Use a delicate touch when reheating. Imitation crab gets rubbery and stringy if cooked too long.
With the right techniques, imitation crab can be cooked to bring out its best qualities without becoming unappealingly chewy.
How To Tell When Imitation Crab Is Done Cooking
It can be tricky to judge when imitation crab meat is fully heated but not overcooked. Here are some signs to look for:
-
It is hot throughout when broken open or bitten into.
-
The color turns from translucent to opaque white.
-
The texture becomes firmer but still tender and moist, not tough.
-
It separates into flaky pieces rather than shredding.
-
It doesn’t look dry or shriveled around the edges.
-
It doesn’t stick together in clumps but remains loose.
-
It doesn’t fall apart but holds its shape.
-
The edges start to curl slightly but don’t harden.
-
It doesn’t exude liquid when cut into.
-
It doesn’t taste rubbery but still has a delicate flavor.
Checking doneness with a food thermometer is also effective. Imitation crab is done cooking when it reaches an internal temperature of 165°F.
Knowing when to stop heating imitation crab takes some practice. But with a few trials, you’ll get the hang of it. Just remember—less cooking time is usually better.
Storing Cooked Imitation Crab Meat
For food safety, handle cooked imitation crab meat just as you would real cooked crab:
-
Refrigerate leftovers within 2 hours of cooking. Discard if left out longer.
-
Store cooked imitation crab meat in airtight containers and use within 3-4 days.
-
Do not freeze cooked imitation crab meat. The texture suffers dramatically when thawed.
-
Keep cooked imitation crab stored separately from raw meats and seafood.
-
When reheating, cook only until heated through, not beyond.
With proper storage and handling, cooked imitation crab will retain good flavor and texture for use in future meals and snacks. Just be diligent about refrigeration and use it up within a few days.
Is Imitation Crab Meat Healthy?
While not a nutritional powerhouse, imitation crab does offer some healthy advantages. Compared to real crab, it is lower in calories, fat, cholesterol and sodium.
A 3 oz. serving of imitation crab has about:
- 70 calories vs. 83 calories in real crab
- 1 gram fat vs. 1.5 grams in real crab
- 15 mg cholesterol vs. 41 mg in real crab
- 330 mg sodium vs. 500 mg in real crab
On the flip side, real crab has more protein and fewer additives than imitation crab. But overall, imitation crab is a reasonably healthy seafood option that can be enjoyed in moderation as part of a balanced diet. It provides an inexpensive alternative when you want that crab flavor without as much expense or sodium.
Imitation crab meat is convenient, affordable and versatile. While it is pre-cooked during processing, briefly heating it before eating enhances the flavor and texture in most recipes. Use gentle steaming, sautéing or baking for 5-10 minutes until heated through without overcooking. Handled properly, imitation crab meat can be a tasty addition to seafood dishes. With a little practice, you can cook it perfectly every time.
It can be sauteed, steamed, and baked as well
The fake crab is ready to eat right from the package, but you can also cook it if you want to. However, its important not to overcook it, which will cause it to become rubbery, dry, and flavorless. Keep an eye on it no matter what method you use so it doesn’t get too dry. You only want to heat it through.
For example, if you want to sauté surimi in a pan, cook it over low heat and add a little water or broth to keep it from drying out. This will also add more flavor to the dish. Cook it lightly until the moisture evaporates, then serve it immediately. Another great way to prepare imitation crab is to steam it for several minutes. If you decide to cook it in the microwave, make sure the power is set to 20% and heat it in short bursts (about 15 to 20 seconds) until it’s warm. This will ensure you dont overcook the meat, which could ruin its flavor and texture.
Shred your imitation crab like a pro
If you’ve ever had to break up a lot of fake crab by hand, you know how hard it is and how long it takes. It can also lead to awkward shapes that dont come apart cleanly. Traditional advice for shredding fake crab is to use two forks and pull them apart in opposite directions. However, some people swear by other methods that can cut your prep time by a lot.
To shred crab sticks, press the side of your knife blade against the surface and slide it over the sticks while putting pressure on the top of the knife with the other hand. You can do this over and over again in the same direction with the fake crab meat until you get the texture you want. After that, you can cut the remaining shreds to whatever length fits your recipe.
Shredding chunk and flake-style imitation crab isnt any easier than sticks. Using a knife on the crab meat can be tricky because it is slippery and rubbery, which makes it hard to cut into even strands. Thankfully, there are easier ways to get it done. A TikTok user went viral for a simple hack: all you have to do is grab a few chunks of fake crab meat at a time and squeeze out the water. Like magic, the meat comes out perfectly shredded and ready to cook.